Cooking Instructions

Cream the butter, sugar and oil until light and fluffy. Add the egg whites and beat well. Add the milk, buttermilk and vanilla paste. Sift in the dry ingredients and fold into the batter.

Divide the mixture between 4 bowls and pour the red juices into one bowl of batter. Gently fold until well combined. Repeat with the other juices so you have 4 bowls of different coloured batter, i.e. red, orange, green and blue. Add the grated turmeric to the orange batter (with the carrot juice).

Pour the cake batters into the greased cake tins. Bake for 20 minutes, or until a skewer comes out clean when inserted.

Spread the frosting onto each cake and sandwich together. Ice the top with the remainder.

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Comments

What do you do with the tumeric listed as one of the ingredients in this recipe? It’s not included/covered in the cooking instructions…

TASTE

July 6, 2017

Hi Devorah,
Apologies, we see that it’s not quite clear in the instructions. Add the grated turmeric to the orange batter (with the carrot juice) – we have amended this recipe accordingly.
Happy cooking!
The TASTE team